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Prep 20min
Total50min
Servings12
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Ingredients
1
box Betty Crocker™ Super Moist™ White Cake Mix
1 1/4
cups water
1/3
cup vegetable oil
3
egg whites
1
tub (12 oz) Betty Crocker™ Whipped Strawberry Mist™ Frosting
12
plastic push-up pop containers
12
small fresh strawberries
12
sprigs fresh mint, if desired
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Steps
1
Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
2
In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill muffin cups half full with batter. (Cover and refrigerate remaining batter until ready to bake; cool pan before reusing and spray again with cooking spray.)
3
Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans to cooling racks; cool completely, about 15 minutes. (Repeat with remaining batter to make about 48 additional mini cupcakes. Freeze cupcakes for another use.)
4
Spoon frosting into decorating bag (fitted with desired tip) or resealable food-storage plastic bag (with small corner cut off). To assemble, drop 1 cupcake into each push-up pop container; pipe desired amount of frosting on cupcake. Top each with second cupcake; pipe with frosting. Garnish with strawberry and mint sprig.
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Do not overfill muffin cups, or the cupcakes will be too large to fit into the push-up pop containers.
Look for push-up pop containers at large craft stores or by searching online.
To freeze cupcakes, place cooled cupcakes in single layer in airtight plastic containers or resealable freezer plastic bags. Unfrosted cupcakes can be frozen up to 3 months.
Add candy sprinkles to the frosting for additional texture and appearance.
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Nutrition Facts are not available for this recipe
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